🏷️ Category: beverage
🌍 Cuisine: Mediterranean
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
The recipe Lavender Tea With Lemon French Macarons can be made in approximately 45 minutes. This recipe serves 20 and costs 22 cents per serving. One serving contains 61 calories, 2g of protein, and 2g of fat. 3 people have tried and liked this recipe. Only a few people really liked this beverage. A
🥘 Ingredients
• almond flour0.75 cup
• cream of tartar1 pinch
• egg whites4 large
• lavender2 tablespoons
• lemon zest0.5
• powdered sugar1 cup
• sugar0.25 cup
• food coloring4 drops
👨🍳 Cooking Steps
1
Pulse the almond flour and powdered sugar until blended, then sift twice to make sure all larger pieces of almond are separated out and the flour is blended well
2
Add the lemon zest and lavender to the flour and set aside
3
Pulse the white sugar in processor until very fine
4
In the large bowl of a standing mixer or by hand, start whipping egg whites until foamy
5
Add a pinch of cream of tartar, and whip until soft peaks form
6
Reduce speed to low, and add the fine white sugar one tablespoon at a time
7
When fully incorporated, increase speed to medium and then to high, and whip until stiff-peaked
8
Timing varies on this, and this is where practice makes perfect
9
Add your food coloring gel when almost completely done whipping
10
Sift 1/3 of the flour into the egg and fold in completely
11
Repeat until all the flour is incorporated
12
You want to fold in until the batter is smooth, but still light
13
Spoon into pastry bag fitted with a large tip (I use between 1/2 and 1 inch, depending on what I grab first)
14
Pipe 1 inch rounds onto parchment lined baking sheets, pulling the tip to the side so as to not leave a peak mark
15
I use very thick sheets for this recipe
16
Double up if needed
17
Tap the pan somewhat assertively on the counter to remove any trapped air and help batter to settle
18
Let sit for 1/2 2 hours, until a shell forms on the top and your finger pressed lightly doesnt leave a mark
19
Now, bakers are completely split on the right temperature for baking macarons
20
Some bake slowly at 270-350 degrees
21
I tried to keep my temperamental oven at around 300 for these, holding the door slightly ajar with a spoon
22
This way I can keep them in longer to assure that the insides are cooked without browning them on top, which happened with a batch that was drier / baked higher
23
Bake in fully preheated oven for 5 minutes, turn the pan, and bake for around 8 minutes more, or until the feet of the macaron are a bit sturdier than soft
24
Cool on sheets for two minutes, then remove to rack to cool completely
25
Fill with prepared lemon curd and refrigerate to harden
26
Serve at room temperature with tea
27
Preferably wearing a skirt
28
Or at least barefoot
